“I’ve never met a sweet potato that I didn’t like,” says Andrea Reusing, chef of Lantern restaurant in Chapel Hill, NC, who uses pantry staples (chiefly, rice wine and honey) to make this incredibly easy side dish, which looks like seared scallops but eats like vegetable candy. You needn't worry about finding white sweet potato—any variety will work with this delicious glaze. Serve them alongside roast duck or pork chops.